Restaurant & Café Magazine | October 2019

October 2019 Vol 12 Issue 10

$10.95

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editor's note WHERE DO YOU GET YOUR INSPIRATION FROM?

Sarah Mitchell Group Managing Editor sarah@reviewmags.com

T

his month the R&C team covered not only Anuga but also visited some popular restaurants and cafes in Vancouver, Canada. As we were waiting for a table at the very popular Earls, we saw at the front desk a bunch of delivery orders ready to be picked up. They were on the floor amongst the rubbish, a dirty brush and pan, and there was a standing heater which was really for the staff but was blowing hot air onto the food orders.

This lack of care of food delivery orders is something that New Zealand restaurateurs also have to consider.

Making sure that food safety standards are upheld right through the delivery process is vital.

READ ONLINE www.restaurantandcafe.co.nz

A Canadian staple for breakfast is the uninspiring "classic", we were served this boring ‘classic’ breakfast by a sullen waitress who delivered a bowl of poached eggs drowning in water, a side plate with burnt bacon and pieces of cubed potato masquerading on the menu as a hash brown (actually McCain's Savoury Herb Skin On Thick Cut Diced) and a slice of supermarket white bread (this meal was available at many outlets and looked the same in each). After paying with cash, the waitress took over ten minutes to return with the change and then purposely dropped it on the floor when we voiced our displeasure at the wait. We were shocked as she smugly walked off not offering any kind of apology or assistance to pick up the change she had dropped. Providing excellent consumer experiences are the cornerstone to any restaurant or cafe and it starts with the staff.

Like NZ, restaurants in Vancouver are using a lot of prep solutions, however, their use is uninspiring, most just using it just as it comes. With a lot of suppliers providing great menu inspiration, the problem is that they only have this on their websites or maybe a brochure and are not getting cut through to the chef or restaurateur.

The message to operators needs to be

what's up

A celebrity Sicilian chef was arrested on drug charges despite his claims he was experimenting with infusion and flavours.

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18 October Te Atatu Night Market, Te Atatu, New Zealand 21 October Taranaki Hospitality Awards, New Plymouth, New Zealand 23-26 October Eurasia Packaging Istanbul Fair, Istanbul, Turkey 27 October Felix Wellington Hospitality Awards, Wellington, New Zealand 29-31 October Gulfood Manufacturing, Dubai, UAE 30 October-1 November China Fisheries and Seafood Expo, Qingdao, China 31 October-3 November Taste of Auckland, Auckland, New Zealand 31 October-4 November China Import and Export Fair, Guangzhou, China 3 November Whangarei Vegan Expo, Whangarei, New Zealand

4 November Restaurant Association First Aid for Hospitality, Wellington, New Zealand 8-9 November Dunedin Craft Beer and Food Festival, Dunedin, New Zealand 11 November Restaurant Association Established Managers Workshop, Auckland, New Zealand 13-16 November Vietnam Foodexpo, Ho Chi Minh, Vietnam

Jamie Oliver has taken a £5.2m payout despite the widespread closures of many of his restaurants.

The Lowell Café opened in Los Angeles, making it the first in the city to allow customers to consume marijuana on site.

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12-13 October Allergy Free and Healthy Living Expo, Christchurch, New Zealand

3-4 November Restaurant Association Food Hui, Auckland, New Zealand

Enjoy the issue.

what's down

International research conducted by Poland, Canada and Spain has found that there is no statistically significant, or direct association, between meat consumption and the risk of heart disease, diabetes, or cancer.

3 News 6 20 minutes with ...

8 L&B News 12 World Plate 16 On Trend

constant. Making sure that the outlet is using the prep solution in a variety of ways is just good for business, both for the restaurants and the suppliers. If suppliers just leave it to the restaurant and don't try to encourage varied use, then consumers will soon go off the product, work out that the item is just another frozen product and stop ordering. An inspirational menu on a website just doesn't seem to be working.

Communication on a regular basis to restaurateurs and chefs is necessary to show outlets on how to use the product in a variety of ways.

Anuga 2019 set new records with over 170,000 visitors to the show. The 7500+ exhibitors were well served with the quality of the attendees. Hemp and cannabis products were the highly visible go to at this refreshed and reinvigorated show. It was great to see the new "start up" exhibitors' areas along with the "pitchme" opportunities.

The beverage hall was a bit short on innovation this year after a cracking 2017 but it was refreshing to see major players taking a back seat to the start-up suppliers. A lot of interest around the NPD from these exhibitors.

Our report on Anuga will be in our November issue.

25 November Restaurant Association First Aid for Hospitality, Christchurch, New Zealand 26-28 November Bakery Business, Mumbai, India

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Free-From Feature Veggie Tales POS Feature Food Trucks Top Drops

27-29 November Japan’s Food Export Fair, Makuhari Messe, Japan

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3-5 December Middle East Organic and Natural Product Expo, Dubai, UAE 19-22 December Khadhya Khurak, Gandhinagar, India 28-30 January 2020 International Production and Processing Expo, Atlanta, USA

RESTAURANT & CAFÉ SUPPORTS

5-7 February 2020 Fruit Logistica, Berlin, Germany

100% OWNED Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Staff Writers: Chris Glavovic, Ed Scott Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Ciaran Carroll, kez@reviewmags.com

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2-5 February 2020 ISM Cologne, Cologne, Germany

ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated.

All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2019.

16-20 February 2020 Gulfood, Dubai, UAE

news

CELEBRATING WORLD VEGAN DAY

The Sugar Club looks to celebrate World Vegan Day with an entirely vegan menu. The spotlight will be on not only all things plant-based, but also the low carbon offerings.

“It’s an incredible way to show our support for a philosophy that

I feel we need to give more focus to as an industry moving forward.

Whether you’re vegan or not, come along, put your preconceptions aside, and enjoy a lunch or dinner with us,” said chef and restaurateur Peter Gordon.

OPEN FOR BUSINESS

Westfield Newmarket’s long-awaited dining precinct has opened, bringing a fresh batch of tantalising dining destinations to Auckland’s consumers.

The indoor-outdoor dining terrace the top level of the mall has ten restaurants, bars and eateries,

including the latest venture from celebrity chef Nic Watt and culinary director Darren Johnson, INCA. Other venues include White + Wong’s, The Bavarian, Bodrum Market, Corner Burger, Ippudo Ramen, Island Gelato and New York Grill.

PASSING ON THE TORCH Palmerston North’s iconic Aqaba is up for sale. Long recognisable for the pillars of flame framing the entrance, Aqaba’s owners have operated the venue for almost 25 years.

Aqaba initially found success as a nightclub, back in 1995, but has long since focussed on its dining-side.

This opportunity represents a golden chance to run one of the city’s most established hospitality venues.

October 2019

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news

PLAYING BY THE RULES

ON THE RISE

The price of New Zealand’s vegetables could increase by as much as 58 percent by 2043, according to a recent study. A Deloitte report has found that if central and local government policies continue to inhibit the growth of new vegetable growing locations, insufficient supply could lead to lofty price increases. “If all these pressures are not well-managed in a coordinated, long-term way, New Zealand-grown fresh vegetables will become a luxury that few can afford,” said HortNZ chief executive, Mike Chapman. “This will have a negative impact on most New Zealanders’ health, putting even more pressure on our health system.”

The last few weeks have seen a string of restaurateurs facing sentencing over charges relating to tax evasion and money laundering. Early in October, five members of a family of restaurateurs were sentenced to prison and home detention for $2.3 million in tax evasion. More recently, the boss of Masala restaurant pleaded guilty to 34 charges of tax evasion and nine accounts of money laundering.

In an article recently published by the IRD informs restaurateurs that they will track down and prosecute businesses deliberately hiding cash sales—“no matter how long it takes.”

They also said that they have recently launched a fresh hidden economy campaign that looks to target the hospitality sector.

“The hospitality sector has high risks when it comes to hidden economy activity and undeclared income because of the high number of cash transactions and the more short-term nature of employees,” said Richard Philp, IRD spokesperson. “We can see things like staff being paid under the table and the inconsistencies between supplies bought and goods sold. Cash leaves a clear trail for IRD to follow, and we do follow through no matter how long it takes.”

“There are software packages on the market to help businesses of any size to log income and expenses—and the purchase of them is tax-deductible. Even a simple spreadsheet is better than no records and can work just as well.”

“All taxpayers play an important role in helping us protect the integrity of the tax system by making sure everyone pays their fair share. After all, tax pays for the essential things that make New Zealand a great place to live,” he said.

While this may appear as a thinly veiled threat, we believe it is an important reminder to the foodservice industry to ensure that operations are clean and above the table.

QSRnews YOU WIN SOME, YOU LOSE SOME Chick-fil-A has been named the cleanest fast-food restaurant but has also been criticised for having the slowest drive-thru service. In a recent survey, participants ranked the USA’s fast-food chains, with Chick-fil-A consistently ranking high amongst all participants—55 percent of whom said it was the cleanest. From the same survey, less than 10 percent of

BREAKFAST TIME

Wendy’s will debut its new breakfast menu across the USA early 2020. The breakfast rollout is expected to eventually contribute to a 10 percent growth in sales, after being tested across 300 stores. The menu will consist of biscuit sandwiches,

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croissants, burritos and coffees.

Kurt Kane, Wendy’s president for the USA division, said that Wendy’s was looking to cash in on an opportunity that has long been available.

Kane also noted that with the US$20 million investment that Wendy’s heaped into the menu, Wendy’s believes that the new menu will be incremental to their overall business.

In addition to this news, Wendy’s is said to be in the final stages of testing a black bean burger as an alternative meat protein.

people said that Subway, McDonald’s or Burger King had the cleanest premises.

However, Chick-fil-A had the longest average wait time in another survey, minutes behind the top-ranked chains, Dunkin’, Burger King and Wendy’s. Chick-fil-A said that its slower service was in part because of its growing popularity.

FREE-FROM EXPANSION

Carl’s Junior has launched its second Beyond Burger, the Beyond BBQ Cheeseburger throughout most of their USA restaurants. The new addition brings added flexibility to the menu for those looking to enjoy Carl’s Junior in a guilt-free way. Carl’s Junior has said that the addition is a response to customer demand, showing the increasing prevalence of consumers wanting a range of free-from options.

THE MONA LISA WITH BACON

McDonald’s Sweden has embraced classic art in its latest marketing campaign, combining famous paintings with a touch of humour. In partnership with Nord DDB Stockholm, famous works from Vincent Van Gogh, Leonardo Da Vinci, and Grant Woods are displayed, with the addition of a strip of bacon. The adverts are marketing the Big Mac, with bacon, playing on the idea that it’s a classic, with bacon.

The Mona Lisa can be seen with a strip on her shoulder, while a piece hangs limply from Van Gogh’s self-portrait painting.

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SARAH RUMBOLD GM Fresho NZ

L I don’t come from a typical wholesale food background,” began Sarah Rumbold, GM of Fresho New Zealand. “My background is communications and marketing, but my husband and I had been involved in a couple of restaurants, and we had seen the issues around ordering first-hand.” The Fresho platform, already running in Australia at the time, quickly caught Rumbold’s attention in 2017.

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aunching their first supplier in May of last year, Sarah Rumbold has described her time in the industry and her experience with Fresho.

“I saw that the market here could use a platform like Fresho, as there was nothing else like it. It’s been a very exciting journey, where we started with nothing, and now we have nine suppliers using the platform, processing more than 120,000 orders each year with an annual gross order value of more than NZ$40 million.”

So what is Fresho NZ? “We create software for the foodservice industry.

We work with companies to create efficiencies in their businesses and reduce wastages. Our software is order management for the wholesale food industry, as well as a fully mobile and desktop online ordering application that gives chefs an easy system to order from, and suppliers an easy platform to manage the whole ordering process.”

Not only does Fresho streamline and simplify operations, but it also integrates with accounting software.

“The whole way through the chain, we’re eliminating data entry, creating efficiencies and streamlining processes.

We’re making it easier for chefs to order and save suppliers time and money.” With technology like this, one must ask whether it is perhaps taking away from the relationship-building capabilities that face-to-face ordering can have.

“We’re not trying to eliminate interaction between suppliers and their customers; we’re simply trying to make things easier. By using Fresho, suppliers can spend more time on relationship building, as opposed to data entry.”

Fresho’s software is built for efficiency, something every business needs and wants. “The key thing is minimising data entry and double

handling—reducing the potential for human error. From a cost perspective, Fresho is going to save money in terms of data entry hours, fewer errors, and more efficiency improvements. For restaurateurs or chefs, it just makes their day easier in terms of ordering.

And finally, in terms of wastage, we see many ways in which waste can be reduced throughout the supply chain,” said Rumbold.

Fresho has hit a niche yet responsive market. Rumbold noted how encouraging people in the industry have been after using the platform.

The fact that there isn’t something out there that can reduce data entry and integrate with accounting software makes for a must-have product in a data-heavy area of business. “It is solving real issues for suppliers, and chefs like it a lot, too. It makes everyone’s lives a lot easier,” she said.

From here, Rumbold said that she has a long list of suppliers in the pipeline for launch in New Zealand. She said there was a much bigger market out there, and they were talking with a number of suppliers. She saw Fresho becoming a significant force in the market. In addition to growth and expansion,

Rumbold talked about the need for development.

“Our team in Australia is launching new developments on the platform daily, largely driven through supplier feedback.”

This highlights a significant benefit to working with Fresho—that is in the industry, and they see what needs changing. The developments that they can implement come from real-life problems they see on a day-to-day basis, something they can then turn around and provide a solution to.

Fresho isn’t just responding to industry concerns; they are solving issues voiced by consumers, as well.

“Sustainability and food wastage are quite high up there as consumers are now demanding that businesses respond to this, and actively look at how they can run business in a more sustainable way.” Through the integrated efficiencies, Fresho essentially cuts time spent on administration, and saves the business from food waste—two birds are killed with one stone.

“Tech is also changing very quickly, and again, for any business looking to stay atop of their game, they need to be able to evolve just as quickly. That’s also where Fresho can help because we’re constantly evolving with a team of people dedicated to developing the software. It’s really important for the industry to continue to adapt and adopt new technology,” she said.

Fresho provides a penetrating system to help streamline and maximise efficiency throughout any business. While doing this, it also helps reduce data entry hours and food waste. It sounds as though there are few reasons not to switch to something like this.

As Rumbold concluded, “We’ve seen very strong growth in our first twelve months, and we’re excited to keep building on this success.

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liquor&beveragenews EDUCATION EXPANSION

MOONEY’S MILESTONE

Starbucks has announced that they will be supplying complimentary digital news from several major publications for a limited time.

Through the instore wifi, customers will be able to read from The Wall Street Journal, USA Today, The Seattle Times, Chicago Tribune, USA Today, Orlando Sentinel, The Baltimore Sun and the New York Daily News. Starbucks said that it is a way to appeal as a unique and sought out destination complemented by elevated digital relationships with its customers. “This is just the beginning. We will continue to listen and learn from our customers, looking for new opportunities to deliver news, content and experiences that are relevant to our customers, inspiring to our partners, and meaningful to our communities,” said a Starbucks spokesperson.

Mission Estate’s chief winemaker, Paul Mooney, is celebrating his 40th year at New Zealand’s most established winery. Back in 1979, when Mooney decided to put his geophysics studies on hold, he took a role at Mission Estate as a trainee winemaker. Mooney had initially enrolled to study food technology at university but had not ended up getting in. After 40 years, Mooney said that the intricacies of the grapes and the quality of the wine produced keeps him happy. “The 2019 vintage is one of the best we’ve ever made,” said Mooney. “I love coming to work.”

When he first started at Mission Estate, a block was planted which

Renowned Italian beer brand Peroni has launched its Peroni Libera 0.0%, a premium zero percent beer for the New Zealand market. This drop presents the perfect choice for customers looking to enjoy Peroni’s outstanding taste without having to worry about alcohol content. Peroni has said that this beer showcases its Italian craftsmanship, passion and flair.

“Libera 0.0% offers all the flavour that New Zealanders know and love about Peroni, which can be enjoyed at any time,” said Admir Mullaaliu, Peroni brand ambassador. “The same level of care and high-quality ingredients have been used as with our traditional recipe, making this another example of Peroni’s expert craftsmanship.”

Bar Manager, Caretaker

S

he said her plan was never to stay in New Zealand, but the place and the job got her hooked, and now she

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have influenced me lots.”

But most importantly, he said that the people in the community are what really inspired him throughout his years. “A few months ago we had a celebration for my 40 years where I did a speech to thank all the people I’ve worked with over the years. The good thing about this place is the people. I’m proud to be working here and with these people.”

RESPONSIBLE FUN

10 MINS WITH LISA KEMPEN Originally from England, and with a background in pharmacy, Lisa Kempen has been with Caretaker for around three years. Now, as bar manager, she recalled how hospitality jobs had initially been to save for travelling and to help out when overseas.

has now been used to make the 40th vintage. The new vintage is a very limited Semillon wine. The aromas are complex and sweet, showing citrus and beeswax with hints of tropical fruit and flinty notes.

Mooney has had plenty of time to witness the change in the winemaking industry over the years.

One of these such changes has been the different additives, all which improve the enjoyment of the wines.

He also noted the rich history he inherited when he first started. “The previous winemaker I learned from was the last of the initial brothers— he trained in France, so I learned lots about French heritage. I inherited his French winemaking textbooks which

is hoping to stay forever.

Caretaker is a small venue tucked away in Auckland’s Britomart that punches above its weight in terms of service and quality. It is a classic cocktail focussed bar with personalised table service.

Down an unassuming staircase, and into a dimly lit, speakeasy-type lounge and bar, Caretaker would perhaps be glanced over by the untrained eye.

Instead of a classic cocktail menu, the bartenders on the floor ask patrons

about their favourite spirits, flavours, and styles of drinks. From there, they will make something that they think the customer will like, tailoring it if the procured drink isn’t to the customer’s particular taste.

“Our unique ordering style impacts the business positively as we are always busy and have lots of regular customers. We spend a lot of time getting to know people, which is my favourite part. There is nothing better than seeing a row of familiar faces along the bar,” she said.

But what truly sets Caretaker apart is perhaps not just the exceptional cocktails and alluring atmosphere.

“I would say we stay relevant because people will always like nice and friendly service, and that’s something we focus on. You always have to go the extra mile to make sure that every drink is the best it can be, as well.” With such a different way of ordering and creating drinks, we were interested in finding out about how the staff were trained and prepared.

Kempen said that the first six months of training was usually spent on the floor, learning the cocktails, the flavours and spirits, and the general

aspects of Caretaker’s special service.

“Then we usually move people onto the bar once they become confident with specs and they have found their shake. We shake with one big block of ice as it makes a huge difference to temperature and dilution of the drink.” Kempen went on to describe that there is a learning curve involved this method, as shaking with a single block of ice takes getting used to and involves a lot of trial and error. The cocktail industry is everchanging, and flavours and trends come through Caretaker’s doors regularly.

“It’s exciting to see that a lot of people are using sherry and fortified wines in cocktails at the moment. They are underrated, if you ask me, and work great in low-alcoholic cocktails— another popular trend at the moment.

Also, people love spice, too. We use an insane amount of ginger and hot sauce.”

Monitoring these trends may sound tricky, but Kempen described that reading up on other people’s work, and going out and trying new things helps her to stay updated. The vibrant Auckland bar scene helps contribute to this learning experience.

“The Auckland bar scene is super exciting. We have so many new and amazing bars opening all over the city, and everyone is doing so many different things. As for New Zealand in general, I think things are only going to keep growing after seeing so many great places popping up,” she said.

October 2019

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NEXT-GENERATION MOBILE TECHNOLOGY Mobile technology is the key connector between the customer and management. The ability to see real-time insights of what’s happening at the coalface empowers companies to design strategies to encourage teams to achieve peak sales performance.

In New Zealand, the Opmetrix field platform is a leading provider of mobile automation in route and foodservice. This is in part due to the strong innovation driving the platform that ensures businesses can

to record incidents and its ability to digitally integrate the Food & Grocery Council Safe In Store-pass.

Route Sales Payment Gateway

service their customers effortlessly, optimise route management and allow customers to self-service inbetween field team visits.

New Generation of Opmetrix

Opmetrix launches its nextgeneration platform this month; it offers significant new features for field teams and improved visibility for National Sales Managers. With an entirely new design, it’s packed with enhanced reporting, including activity and performance dashboards for both customer and team optimisation.

With industry leaders such as Bidfood and Home Grown Juice Company utilising Opmetrix for their route sales teams, the platform has proven it can tackle large transaction volumes and increase team performance.

As well as in the field, Opmetrix optionally extends to a full B2B customer portal. The ability to self-serve on fresh and short shelflife products for foodservice orders ensures customers can re-stock with ease. A good example is Dairyworks, who utilise the mobile app for their outbound team and use the B2B portal for foodservice ordering.

Live Agent Now Released

The most significant innovation of the new generation release is Opmetrix Live Agent. Live Agent allows head-office management to see on a map the live location and activity of the field user, and see the roads and route taken throughout the day and compare that against call cycle planning. With options to record start and end of day times and track mileage, Opmetrix combines mobile CRM, Retail Execution, Sales and GPS Route tracking all within one mobile platform.

Opmetrix has extended functionality for route sales deliveries and directto-store sales. Now, with an integrated credit card payment gateway, Opmetrix delivers a full cycle from adding a new customer, invoicing on the spot and completing the payment via credit card—all within the Opmetrix mobile app. Subsequent invoicing securely stores the credit card details for immediate payment and receipt. These new Opmetrix innovations will soon be rolled out automatically to thousands of users around New Zealand. It’s great to see a New Zealand owned and locally developed solution leading the way in this technology.

For further information, please contact Oliver Huggins, director, Opmetrix Ltd, oliver@opmetrix.com.

A Focus on Health and Safety

Health and Safety remain a key focus for the industry, and Opmetrix covers this well, combining Live Agent for location awareness, surveys

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worldplate

NOTHING TO IMPEACH HERE

NO SUCH THING AS TOO MUCH

Sushi Nakazawa, the sushi restaurant at the Trump International Hotel in Washington, has been awarded a Michelin star. The 2020 Michelin Guide to Washington said that the restaurant is intimate, elegant and offers a laser focus on quality, seasonality and technique. Chef Daisuke Nakazawa offers a 20-course meal, as well as an Edomae sushi-style tasting menu.

TASTE OF THE AMAZON

A restaurant in Edinburgh has said that there is no such thing as too much with their bottomless pizza deal. For just £10, customers at Civerinos Slice can get unlimited pizza and a beer, or cocktail, on any Monday, Tuesday or Wednesday night. The deal is strictly first-come, first-served.

A NEW LEAF

America has opened its first cannabiscentric café, Lowell Café. Situated in Los Angeles, Lowell Café represents the first place in the USA to have been granted a license that allows customers to smoke marijuana onsite. In addition to the vibrant food and drink menus, the café will be selling cannabis for

Café Amazon, a Thai coffee chain, has launched its first outlet in China. The new venue has opened at a Sinopec-branded petrol station, and will likely roll out to other petrol stations across the country.

consumption onsite from its extensive ‘Flower Menu’. For those new to the drug, the venue employs ‘budtenders’ to help guide people through the process. The café is highly regulated, so people need not worry about the quality of what they will be consuming.

TRACKING DATA The Thai government has placed the local foodservice industry in an uncomfortable position, forcing café owners to track and store the browsing data of customers using their wifi. In a move that is said to be stifling free speech, café owners have to keep customers’ browsing data for at least 90 days, in line with

the country’s Computer Crimes Act. Café owners are upset about the changing law, as they will be required to purchase additional software and hardware to track and store its customers’ data, not to mention that patrons will likely resist coming into the cafés knowing their data is not private.

MAKING INFORMED HIRING DECISIONS: how do your pay rates stack up?

By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827

With the minimum wage rise in April this year, there was much discussion around the impact this would have on hospitality businesses who typically employ a number of workers on the minimum wage or just above.

Changes to the level of the minimum wage affect not just those receiving the minimum wage but also those who are paid close to it, as employers increase the wages of workers paid above the minimum wage to maintain wage relativity. Often this flow-on cost is reported as a greater burden than increasing the wages of those on the minimum wage.

The Restaurant Association’s recently released 2019 Hospitality

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Industry Remuneration survey helps to analyse the impact of the minimum wage rise, as well as other economic impacts, providing insightful data on wage and salary rates for over 100 hospitality positions across 11 regions nationwide. The survey is drawn from over 700 businesses.

Although several factors are threatening to push wages in foodservice businesses up, the survey confirms that currently, wage rates for most positions are rising at a steady pace. The 2019 remuneration survey indicates that over five years (2014 – 2019) wages rates have grown by 20 percent. From 2018 – 2019 overall hourly wage rates increased by 5.4 percent (after a 4.75 percent increase the year previous). Salary rates also increased by just over 4.0 percent (after showing a small decrease from 2017 – 2018 of -1.9 percent).

At a glance of the 101 positions, there was a 4.66 percent increase for a bar manager, a 9.41 percent increase for a Maitre D’, and a 3.65 percent increase for head chefs, who earn on average $33.74/hour in 2019.

The highest overall average hourly wage can be found in Queenstown

/ Southern Lakes, at $21.48/hour, followed by Auckland with $21.07.

Further regional analysis shows a head chef in Canterbury will earn $27.49/ hour on average, $26.17 in Auckland and $24.36 in Otago / Southland.

A head waiter earns $22.70/hour in Wellington and $18.88/hour in Bay of Plenty, while a bar person earns the highest hourly wage in Northland ($19.29/hour), $0.56/hour more than the average hourly rate of $18.73.

Around 30 percent of full-time hospitality workers and 18 percent of part-time workers are on a visa.

Migrant workers are seen as an essential part of New Zealand’s hospitality industry, with many comments made in the survey that highlight frustration with the visa application process and visa wait times.

The survey also found that 54 percent of employers intend to increase remuneration rates over the next 12 months (outside of the increases that come as part of the minimum wage going up). Those employers will increase remuneration rates at an average of 5.6 percent overall.

Around 58 percent of employers also intend to keep staffing levels the same

over the next 12 months, rather than increasing their teams. This reflects a degree of caution for operators.

Key costs have risen significantly for hospitality businesses, including wages, rent and food costs, and this is affecting business confidence.

One member commented: “Based [where we are], with the extra pressure of seasonality, finding quality staff is almost impossible and competition for roles has pushed remuneration rates up. Minimum wage increases with no compression into senior roles has also factored into this. Weekly staffing costs increased by 3 percent last year with a similar turnover.”

Seven new hospitality businesses open every day of the year in New Zealand, so there will continue to be many new opportunities for those employed in the industry. The challenge for operators is around finding the key staff, with the right fit, for their business.

A copy of the full survey results, which includes full regional breakdowns can be purchased from www.restaurantnz.co.nz (through the “Shop” section), or contact the Association directly (e. info@restaurantnz.co.nz, p. 0800 737 827).

For trends and research on the hospitality industry go to www.restaurantnz.co.nz.

the

perfect gluten free mouthful cra ft ed in the ne th e rland s, e ur ope

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October 2019

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potatoes

NEW ZEALAND NEW POTATOES – WE ALL WANT THEM. “New Zealanders love new potatoes and their promise of Christmas and summer fun. Here at Potatoes New Zealand we are well underway planning the launch of new season potatoes. This begins with our Spring Fling on November 7th to celebrate the hard graft of local growers, who are hand-picked to display their early season produce. We will sample the latest recipe ideas as well as old favourites and enjoy a long table feast prepared by Nadia Lim.

T

op food writers from around the country, invited to the event, will get the word out on new varieties, hear grower stories and honour the practice of eating locally grown produce. If you have any bright ideas to contribute to the event, please contact Gemma.Carroll@potatoesnz. co.nz.

In New Zealand, we grow 527,190 metric tonnes of potatoes across just over 10,000 hectares. Potatoes are the third-largest horticultural export in NZ. We are known as the humble potato, but really we are a high achiever.

Canterbuy and Pukekohe are our main growing regions, and many farms have been home to three or four generations of New Zealand families, who are passionate about providing fresh, local food.

The pressures on potato growers have increased recently with urban sprawl and stricter regulations, which have seen vegetable growers get caught in the net thrown to mitigate more intensive farming practices.

Potatoes NZ has been working hard

to ensure NZ grown potatoes can continue to feature on tables around Aotearoa, which means much of the grower levy money is spent on research and development to reduce emissions, to protect land, water and food for our people. We recommend you familiarise yourselves with your local, new potato varieties, and enjoy their special characteristics.

New potatoes have thin, wispy skins and a crisp, waxy texture.

They keep their shape once cooked and cut, and they’re sweeter because their sugar has not yet converted into starch, so are therefore particularly suited to salads and kids just love them. Jersey Bennes is a well-loved variety, and their appearance in late November heralds the beginning of the summer.

New potatoes are in season from November to February. Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last

longer as the dirt protects them from bruising and general deterioration.

You don’t need to peel new potatoes, just rinse to remove any dirt and cook whole. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil.

Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days of purchase.

Remember to hero your local farmers, thank the growers and make mention in menus or on social media the provenance of your great local potatoes. This year at Spring Fling, we will have a chance to meet Balle Brothers, Bhana Family, Oakleys Family and Wilcox Family, some of our loved and long-established NZ potato growers from Pukekohe to Canterbury.

If you feel it would be of benefit for your business to attend this invite-only event, feel free to contact Gemma at Gemma.Carroll@potatoesnz.co.nz.”

UNPAID WORK TRIALS…? BEWARE! familiar? STOP. There are significant risks to you and your business in doing this.

By Kimberley Alford, Advisor & Team Leader Helpline, NZ Restaurant Association 0800 737 827

The hospitality sector is fastmoving. At times you have to move quickly, with staff shortages and the demands of running your business.

You may be under pressure to recruit a barista or a chef, and you want this person on board as soon as possible.

A prospective candidate appears, you interview them, and you decide on the spot to get them to make a few coffees for customers or ask the potential chef to do some prep for dishes. Sound

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Some of the risks to you are:

An employment relationship may have formed, and you may be obligated to provide the candidate with the role.

The candidate may be seen as been previously employed by you for the purpose of the trial period. This would render the trial period invalid, should you have decided to progress with offering them employment.

There may be later claims for payment for ‘work’ done by the employee, a particular risk if the ‘unpaid work trial’ is long in duration.

What do we recommend?

Firstly; it is advisable to refer to this as a ‘Voluntary Evaluation Period’ or ‘Practical Interview’. The evaluation period can be a good opportunity for the candidate to showcase their practical skills and allow them to

get a sense of the atmosphere in the workplace. This allows both parties to ensure the person is the most suitable candidate for the role. When run correctly, this can be a useful part of the interview and selection process.

You should do the following:

The candidate signs a ‘Voluntary Evaluation Period Acceptance Form’ prior to the evaluation stating: The start and finish time of the evaluation period.

That it will be unpaid.

That it does not constitute employment or an offer of employment.

If they are later offered employment, they may then be subject to a 90-day trial.

They have had the opportunity to seek independent advice.

This is held as a ‘second interview’.

There is no commercial benefit to the business during the voluntary evaluation period. For example, any coffees made should be provided to

staff or owners to consume, not to paying customers. Food prepared during a voluntary evaluation period should also not be sold to customers.

The evaluation period is short in duration, e.g. at a maximum not longer than one to two hours. For chefs who are preparing sample dishes as part of the interview process, you may require a longer period of time, but there would be very few other exceptions.

Not solely rely on this to assess the suitability of the candidate. Use in-depth reference checking as part of the recruitment process. Ask specific questions of previous employers (with the permission of the candidate) that cover capability and are scenariobased.

Overall this is a useful and practical evaluation tool, however, use it with care.

Restaurant Association members can call the Association Helpline on 0800 737 827 for more information and advice.

meetthechef

PHIL CLARK

Phil’s Kitchen and Kingsland Social

At the age of 15, Phil Clark got a summer job as a chef while working on a marine biology scholarship. Years later, Clark happily prepares and expertly cooks the seafood, rather than studying it. Having owned Phil’s Kitchen in Auckland for just under five years, as well as owning Kingsland Social for around one year, Clark noted his pure love of the industry as the main factor to his resilience and persistence to prepare exceptional food.

A

lthough Clark has done his dash in the ‘dungeon’ kitchens in London and the Michelin-starred venues that he read about in the 90s, he has returned to his classic French cooking methods with a modern presentation. As Clark said, it’s technical cooking for simplistic food.

Between Phil’s Kitchen and Kingsland Social, Clark has three other chefs working with him, while he jumps between the two kitchens. “They are tough kitchens because it’s done properly—we’re professional. It’s not a ‘she’ll be okay’ kitchen; things are done right.” Clark has developed skills from around the world and refined them to focus on technique and skill.

“Rather than hiding behind stone plates or big garnishes, I have gone back to clean plate and classical technical cooking. I like doing the sort of food that showcases the skills of our chefs, rather than hide them behind something,” he said.

Recently, Clark was named as a semi-finalist for the Ōra King Salmon Awards, with the theme of ‘Sustain’. Using their own sustainability story as creative inspiration, chefs from around New Zealand submitted dishes that highlighted New Zealand produce, and what sustainability looks like to them.

Clark and five others were judged to be a cut above the rest—a formidable top six to say the least. Other semi-finalists included Antony Page from 50 Bistro, Chetan Pangam from One80 Restaurant, Makoto Tokuyama from Cocoro, Mark Diu from Avon Valley Lodge, and Mark McAllister, a private chef.

Concerning the awards, Clark said, “It’s been a good subject considering how hard we’re all working on sustainability. For me, it was all about the oceans, and the rivers, and sea beds, and how they’ve changed over the years. Growing up, I’ve seen changes; creeks I used to play in in Titirangi have now gone, and where we used to catch eels and

freshwater crayfish have gone, too.”

“So, with the techniques in my dish, it really is about encompassing all the different places that I have worked, and the different ways that I have changed, as well.” After spending around a month planning and refining his dish, Clark produced a plate encompassing around 80 to 90 culinary techniques as well as days of preparation. Perhaps a unique angle, Clark incorporated locusts into his dish.

“Using the locusts was a bit of turning point for me. I thought the oceans are important, but we’ve got other sustainable foods that we aren’t utilising, as well. I think we need to think of other ways to be sustainable as humans, not just what we already know.” Clark went on to win the coveted title of Best Dish for New Zealand for his efforts, an incredible achievement that is the result of a massive amount of hard work.

But for Clark, it hasn’t always been fancy plates and finding ways to incorporate bugs. For a while, Clark described his struggle with catering to the mass as opposed to doing what he really liked.

“Since I’ve opened Kingsland Social, I can go back to what I love doing. We’ve had new input from new chefs and a new restaurant manager at Phil’s Kitchen, and I am really happy with the direction that we’re heading in. And that’s largely to do with Kingsland Social—I don’t have to worry as much if Phil’s Kitchen isn’t as busy on slower nights,” he said.

It was clear how much passion Clark had for hospitality. Although, there are factors that Clark believed are contributing to tougher times.

“The cost of living is so high that restaurants can’t really afford to pay their staff more money.

The amount of staff and the calibre of the staff are becoming real challenges for our industry. The economy has changed so much in the last three years that it’s hard for restaurants to keep up with costings, which reflects in the staffing.”

From here, the future for Phil and his kitchen looks promising. “We’re hoping to grow. We’re hoping to get both restaurants busy enough to open a third. With the continued passion and outstanding achievements, there is no reason to doubt this happening.”

October 2019

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CURATING STABILIY

Cam-it is a simple, tool-free tabletop connector, ideal for cafes and restaurants that keep changing configuration. It’s quick and easy to use, light-weight, made from highstrength engineered plastic and invisible when tables are separated.

Cam-it comes with a drilling template for easy installation and is designed and made in New Zealand.

For enquiries contact Neville at neville@tamik.co.nz, and for more products visit www.tamik.co.nz.

Want your product featured?

Email: sarah@reviewmags.com

SERIOUS REFRESHMENT

Serious refreshment brought to you by people who know about these things. The Mac’s Crafted Sodas are a range of ingeniously Kiwi flavours. The range meets the needs of consumers looking for interesting and better-for-you drink options.

Mac’s Apple & Cranberry combines delicious crisp green apple with tart cranberry. This drop tastes like that first bite of an apple with a tangysweet cranberry twist. Mac’s sodas contain 40 percent less sugar than the average of leading regular soft drinks. For more information, please visit www.drinkscollective.nz.

SAY YES

Introducing Cossiga’s Custom Brochure - a quick and handy guide to showcase how you can customise with Cossiga. The launch of Cossiga Custom means customers can enjoy the benefits of Cossiga display cabinets with a twist.

Add colour, change shelving style, brand it, drop it in, raise it up, customise the glass—there are so many options to choose from. Cossiga’s team can work with you to customise your cabinets.

Having standard components means your cabinet is well tested and easily supported, but that doesn’t mean you can’t create that you look that is unique to you. Making food look great is what Cossiga do; so call them and get building.

For more information, visit www.cossiga.com.

THE BEAUTY OF AGE

Thomson Whisky has released its first age statement cask single malt, FOUR. Distilled, matured and hand-picked for bottling by head distiller Mat Thomson, FOUR is made from 100 percent New Zealand-grown malted barley. FOUR is the perfect representation of what hands-on distillation methods and careful ageing can produce. Only 278 bottles of FOUR are available, all of which were taken from the same, heavily charred, American Oak barrel. FOUR’s nose hints at wood shavings and barley sugars, while on the palate one can taste cinnamon quills, clove, apricot jam and orange zest. For more information, email contact@ thomsonwhisky.com or call 09 828 7271.

HANDCRAFTED TO PERFECTION A KIWI CLASSIC

Hawkes Bay Brewing Company’s Old Fashioned Ginger Beer is infused with mandarin, a truly enticing alcoholic ginger beer. The drink is proudly New Zealand-made. This drink is always a favourite and is available in 330ml bottles, 620ml take-home bottles and in kegs. For more information, contact Hawkes Bay Brewing Co at sales@hbbc.co.nz.

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Betsita’s micro-batch sauces handcrafted in Wellington, New Zealand, are the perfect fusion of Tropical, Caribbean, Spanish and Indigenous influenced flavours. All Betsita’s products are made with the freshest produce, best quality New Zealand-grown chillies and ingredients and made with care. For more information, email orders@betsitas. co.nz, call 022 312 3456 or visit www.betsitas.co.nz.

ITALIAN AUTHENTICITY

The Roundpizza dough is the ideal product for all the pizzerias that need to offer an easy processing product characterised by high quality and with a real Italian flavour.

There is no need for specialised personnel; it provides consistency in quality over time, its production reduces waste, a smaller area can be allocated to production and storage, there are fewer investments on machinery, and it aids in cost control. For more information visit www.roundpizza.nz.

A TASTE OF SUMMER

New Höpt Pink Guava and Rose has the succulent notes of pink guava juice, real hop extracts and a delicate hint of rose. This tropical temptation is deliciously refreshing and light, making it the perfect drink this summer. Höpt sodas are unique fusions of hop extracts with flavours like elderberry, pear, and watermelon. The unique characteristics of hops make its sodas crisp and refreshing. Höpt sodas contain less than half the sugar of leading regular soft drinks. For more information, please visit www.drinkscollective.nz.

SUMMER IN A GLASS

Hawkes Bay Brewing Company has used New Zealand’s favourite peach ‘Golden Queen’ with a deep golden yellow colour and intense flavour in its new drop. They’ve created an absolutely deliciously sparkling alcoholic peach juice that is low in saturated fat, cholesterol and calories and provides a great source of fibre. The drink is gluten-free—it is summer in a glass. Available in 330ml bottles and in kegs. For more information, contact Hawkes Bay Brewing Co at sales@hbbc.co.nz.

THE BARISTA’S CHOICE

Hakanoa make preservative-free syrups with impeccable ingredients.

The Hakanoa syrup range has been developed over the past 10 years with the help of experienced and discerning baristas, who want syrups that are as carefully sourced and prepared as their coffee beans. Hakanoa Chai concentrates are made from whole fresh spices ground to order, organic raw sugar, and black tea. These are carefully prepared to create truly authentic chai lattes that are full of flavor without being overly sweet.

Hakanoa Handmade use fresh Fijian ginger sourced directly from the Navurevure region, simmered and steeped before straining. The Ginger syrups and Golden Turmeric latte concentrate are potent, smooth and beautifully balanced. Their latest Caramel, Vanilla & Hazelnut syrups use only organic Fairtrade raw sugar, organic caramelised sugar, a dash of sea salt and natural flavours. Indulgent and delicious, baristas are loving these for both lattes & frappes. All Hakanoa products are preservativefree, gluten-free, sulphite-free and shelf stable for two years. For more information and to order contact orders@hakanoa-handmade.co.nz or visit www.hakanoa-handmade.co.nz.

NEW SODAS FROM BARKER’S PROFESSIONAL

Barker’s Professional’s reduced sugar premium sodas are refreshing thirst-quenchers for on the go. They contain 25 percent less sugar than full-sugar carbonated drinks in the market and are ready to drink when you are. Just chill, drink and enjoy. This consumer-facing Barker’s of Geraldine range of ready-to-drink beverages is brought to you by Barker’s Professional. Available in four delicious flavours, the range contains no artificial colours or flavours. They are sold by the carton, in a carton size of 12. These products are exclusive to Gilmour’s & Trent’s until February 1, 2020.

Available flavours include Apple & Elderflower (gluten-free and vegan), Brewed Ginger Beer (gluten-free), Classic Dry Cola (vegan), and Old Fashioned Lemonade (gluten-free).

For more information, contact your local Barker’s Professional representative or phone customer services on 0800 277 537.

UNRIVALLED QUALI-TEA

Freshly produced Ceylon tea is transformed into a tea concentrate within hours of picking using state of the art, ISO 9001: 2008 & ISO 22000:2005 certified manufacturing facility on Dilmah’s Rilhena Estate in Sri Lanka. This method locks in the freshness and natural antioxidants with the assurance of real Ceylon Tea taste. It’s full of natural goodness. Using three percent cane sugar and sweetened with stevia leaves and bee honey, totalling no more than 4.5 percent natural sugars. Absolute convenience, just pump and add water to make iced tea, tea-infused water, sparkling iced tea, frozen tea (with slush machine). Four Black Tea Flavours are available in New Zealand: Lemon & Lime, Pear, Peach & Almond, Lychee. Visit www.dilmah.co.nz/elixir for more information.

October 2019

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freefrom

erhaps the most important developments taking place are the conversations being had around these topics. People want to understand more about their food; where it comes from? How does it affect their body? How does it affect the environment? With this in mind, Restaurant and Café took a look at the current state of some of the biggest free-from markets.

Plant-based meat-alternatives have certainly been spreading their roots throughout the foodservice industry.

Even giant conglomerates like McDonald’s and Burger King have implemented either full-time offerings or trials. KFC also offered a plantbased chicken earlier this year, creating a clear divide between those who are open to the idea of a free-from future, and those that are opposed to

it. While there are trials and offerings around the QSR industry, it is unlikely that we will see a significant plant-based revolution/overhaul within the next few years. Suppliers are still figuring out the logistics on the quantities that would be required, and major restaurants are still trying to decide whether there is a big enough market for it. An investor in Impossible Foods, Continental Grain Co., for instance, believes that the next big expansion for plantbased meat alternatives is the Chinese market, one more susceptible to modern trends and technologies.

Smaller and more local cafés and restaurants may find more luck selling these products, with a more reliable expectation of foot traffic.

Nevertheless, Nielsen data reported that the sales of plant-based meat grew by 42 percent between March of 2016 and March of 2019. Euromonitor also predicted that the global market for meat alternatives would reach US$2.5 billion by 2023. However, as supply is currently rather short, questions are surrounding whether supply will catch up, or if demand will plateau.

The dairy-alternative sector is also gaining more and more traction. It is now expected that cafés will have at least one dairy-free/lactose-free option, usually more. Jim Mulhern, the USA’s National Milk Producers Federation CEO, believes that the

dairy-alternative sector will continue to grow, but will perhaps face steeper competition from the growing bottled water market. However, he said that although plant-based milks hold an 8 to 13 percent share of the overall market, they are paying for that through fees that secure placement in dairy sections.

Regardless, the list of plant-based milk is extensive and continues to drive health trends and fads. At the start of the year, Mintel released data showing that UK plant-milk sales had grown by 30 percent since 2015. Furthermore, consumers are increasingly switching to dairy-alternatives out of fear that the once staple full-cream milk is not as healthy for them. As just about anything can be pressed into milk, there are no surprises that the plantbased milk industry has seen such diversity and growth.

Linked closely with both of these markets is the ideology surrounding them. Many are opposed to the idea of consuming meat because of the growing concern around animal ethics.

Plant-based milk alternatives stem from the idea that there are healthier alternatives than traditional dairy.

Linking both of these markets is the idea of sustainability.

Nowadays, more than ever, people are aware of the effects our actions have on the planet. What we put in our body is often an extension of our view on the planet. But it’s not always about this, some would argue.

“Nutrition and ethics might be on people’s lists, but they’re secondary selling characteristics,” said Julian Mellentin, director of New Nutrition Business, a food industry analyst firm that has tracked plant-milk’s rise. After noting this, he said that 90 percent of plant-milk buyers still purchase other dairy products, including ice cream and cheese.

He argued that the forces driving people towards plant-milk are really more about the idea that there is something inherently wrong with our body, and that we aren’t as happy and healthy as we could, or perhaps, should be. Tamara Arbib, founder of Londonbased coconut drinks company Rebel Kitchen agreed. “There’s a lot of people discovering dairy intolerances and gluten intolerances and that kind of stuff, but actually I think what you’re looking at is much more intolerance to the life we’ve been living,” said Arbib.

Whether or not people believe that these products are healthy, or over-hyped, change is in the making.

It seems many have lost faith in the traditional agrarian way of Western life, but there is still an inherent need for it continue. Especially in New Zealand, farming is integral to our economy and way of life, and plantbased meats and milk-alternatives threaten this.

Conversations are always taking place contesting what the future looks like, and people often conclude those conversations divided—the future will be one or the other. We would argue that the rise in alternative and freefrom foods is a sign of the change of the times. While it would be irreverent to discount the farming industry and its efforts to change, the future is looking different from the present. The current state of the market indicates that change is coming. The breadth of this, however, is yet to have strict parameters.

No Grainer is a small boutique café that is entirely gluten-free, with a plant-based focus. Founder Hannah Sutherland went through a radical diet change in her early adult years after being diagnosed with a potentially life-threatening autoimmune disorder.

Through her journey to maintain her body’s best possible health, she found that wellness was largely dependent on lifestyle, especially what she chose to put into her body. Through this, Sutherland developed No Grainer, the perfect answer to her dietary restrictions.

“Free-from is the reason we exist; a place we created for people on restricted diets to enjoy a large range of delicious and beautiful options,” said Sutherland. At No Grainer, everything is made from scratch in their kitchen, all of which is made free-from unnecessary processing, chemicals and preservatives. “We have had coeliacs actually cry tears of joy upon seeing our cabinet offerings.”

The food at No Grainer is always

gluten and dairy-free. Most of its offerings are also entirely plantbased or vegan, as well. It offers a comprehensive range of dairy-free milk, including soy, coconut, and house-made almond and hemp milk.

Additionally, they sell the Savour range of nut cheeses and make cashew cream aioli and many other dairy-free options.

While No Grainer was always formed with the idea of free-from offerings in mind, it wasn’t until watching ‘Cowspiracy’ that they decided to go towards the plant-based route. “We were a café offering grainfree food with the purpose of providing delicious treats for people on restricted diets, diets for wellness, and diets focused on reducing the inflammatory

response in the body. We also aimed to be a sustainable, eco-focused business.”

It is perhaps easy to see that the level of interest in free-from products has been slowly increasing for the last few years, but Sutherland said that seeing it firsthand puts a different perspective on it. “It is reiterated to me nearly every day from the stories I hear through our customers.” While freefrom offerings are becoming broader, Sutherland noted that there is still a lack of sufficient choice throughout the foodservice industry. “I think that every café should have at least one or two plant-based options that actually use local produce. It is critical for the future of our planet and our health that we reduce our meat consumption, so it

would be great to see more restaurants understand and take part in this.”

Sutherland stands by several health benefits that a free-from diet can have.

“It can reduce inflammation, increase vitality and energy, reduce brain fog, increase overall wellness, create a stronger immune system and helps reduce toxins going into your body, or into the environment.”

Moving forward, Sutherland hopes that consumers and suppliers embrace the goodness in the produce that surrounds us. “I am concerned that in our society of convenience that the free-from label often just means more e-numbers and laboratory creations rather than utilising the beautiful gifts that nature provides us.”

The free-from market represents an evolving and fast-growing sector in the foodservice industry. Although commercial plant-based meat and dairy alternatives are not prevalent throughout the quickservice restaurant industry there is a growing awareness around these products.

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October 2019

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freefrom

Over ten years of research and millions of investment dollars from the likes of Bill Gates went into developing the technology required to turn simple, non-GMO ingredients into a product that provides the protein, heft, and juiciness of a traditional beef patty without the use of animals.

Now, Silicon Valley-backed meat substitute The Beyond Burger has finally been made available to the New Zealand hospitality market, after gaining significant media traction during its limited New Zealand QSR release in mid-2019.

The patty is built around four main ingredients – water, pea protein, canola oil, and coconut oil

2 MEGA EVENTS. 2 DATES.

– with extracts from other natural ingredients like beetroot and apple providing a meat-like colour and texture. Beyond Meat is also free of all major allergens like gluten, soy, and dairy, making it accessible to a wide range of customers.

Both in New Zealand and internationally, consumers are becoming increasingly conscious of the environmental impact and sustainability of their food choices, with ‘Meatless Mondays’ and flexitarian diets entering the mainstream.

Beyond Meat’s explosive growth across the globe mirrors this growing consumer appetite for plant-based proteins, with the market growing 42

Launched recently nationwide with all good foodservice distributors, Florentines continues to expand its already successful range of gluten-free products now with 18 in the range.

Prior to release, Florentines’ gluten-free recipes are blind-tasted internally against “glutinous” products; the products are only set free on the market when Florentines is absolutely sure they taste great and are better than original.

Carry Florentines gluten-free products in your cabinet or on your menu to delight all of your customers, not just gluten-free diners.

They will not disappoint. To make contact with Florentines directly to find a distributor near you, please email Ashleigh at orders@ florentines.co.nz; she would love to hear from you.

percent in the United States alone between 2016 and 2019.

The company has positioned itself at the forefront of this plant-based revolution, thanks to the Beyond Burger’s meaty texture and taste, which allows consumers to feel good about their protein choices without sacrificing a burger from their favourite restaurant.

Now sold in over 53,000 locations across the world, the Beyond

Burger enjoys a high level of brand recognition in an increasingly competitive market.

Beyond Meat received huge media attention in New Zealand during its limited QSR release in mid-2019, with stocks selling out, indicating high demand from a wide range of Kiwi consumers for high-quality, alternative protein options. Available from Bidfood and Gilmours.

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October 2019

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freefrom

What is strong, flavourless, biodegradable, edible, vegan, leaves zero waste and doubles as a drinking straw? That’s right, pasta. A UK-based pasta straw startup, Stroodles, is taking the food and beverage world by storm with their innovative and edible way of combating the plastic straw problem.

While perhaps it’s not the best idea to drink boiling water out of the pastastraw, cooler drinks can be enjoyed, with a tasty snack waiting for the drinker at the end.

Despite Stroodles offering a creative way to reduce plastic, there are a few issues that consumers have been having with them.

Namely, they are inflexible, and leave a starchy aftertaste, not to mention those with wheat intolerances.

With this in mind, the novelty is a sure way to entice people to try the new straw, and better yet, get talking about reducing plastic.

THE FUTURE OF PROTEIN HAS ARRIVED! Contact your supplier today

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While travelling through South America in 2015, Mayan Man stumbled upon a small chocolate factory in the town of Cuzco, Peru offering a chocolate-making class.

During this class, Mayan Man tried a delicious and nutritious chocolate tea made from cacao husks that were once consumed by the ancient Mayans but had since been largely forgotten. Now the husks are considered a by-product in the chocolate-making process.

Cacao husk tea has a rich and chocolatey aroma and a satisfyingly smooth taste. Mayan Man wanted to share their love for the tea with others, so

they created our very own. Their tea is blended and packaged in a small space in Wellington.

Their husks are all organic and ethically sourced. The tea is sugar-free, higher in antioxidants than both green tea and red wine, and is vitamin-rich.

Mayan Man is stocked throughout New Zealand in four flavours, original, coconut, peppermint and cinnamon in loose leaf or tea bags.

Mayan Man tea is the perfect addition to any café menu. Once customers try this, they will keep coming back for more.

BULK orders available: www.venerdi.co.nz/food-service-solution October 2019

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freefrom

Roundpizza holds a unique share in the market with their proprietary processes, highly automated facility, and the absence of chemical improver or artificial enzymes and compounds in its recipes. Marco Canegallo, managing director of Roundpizza, said, “Our product truly comes from the Italian tradition of pizza making and our processes, even if they are industrial, allow us great flexibility in terms of changing the recipe or product manufacturing in a short space of time.”

Canegallo and his business partner, Ferruccio, a Swiss/Italian professional investor, initially had the idea to

build a factory that can manufacture frozen pizza dough for professional use around six years ago. They started building the factory in January of 2015 and finished up the construction just over a year later. In August of 2016, they completed their first commercial production, that was then shipped to Japan. The latest production line for frozen parbaked pizza bases and pizzas is a new addition and has been commissioned in March of this year.

“Our facility is a state-of-the-art production facility that has been designed with the highest industry standards in mind for food processing.

This will help us get our products into the most difficult markets, including China and Japan. Some of the technologies we have used are unique to New Zealand,” said Canegallo.

The Roundpizza range includes 20 different recipes for frozen dough, something they continue to develop and refine. Working closely with Mauri NZ, Roundpizza has managed to

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develop a new flour that has helped them to expand their range, as well.

Roundpizza sells two main types of products: frozen doughs and parbaked frozen pizza bases and pizzas. The frozen doughs are intended for foodservice, and are a highly customisable product. “We can manufacture these to any portion weight, from 80 grams to one kilogram in at least 20 different recipes.” While most of them have been developed to specific requirements for particular clients, there are plenty that are available to any customer. The second line, the parbaked goods, are both for foodservice and retail. Roundpizza has developed around a dozen different variants, and continue to work on more. “In both cases, the selection of ingredients is the key factor to manufacture products which are truly coming from the Italian tradition,” said Canegallo. “We use only flour manufactured in New Zealand from prime Australian and Canadian wheat; we do not use chemical improver; we do not use artificial enzymes; we do not use artificial colours or flavourings.

We believe that simple is better.”

“Our products are intended to make chefs and kitchen staffs’ lives easier without compromising on quality.

Our product guarantees superior quality, easy handling, and a simple

process, which allows anyone with just a few days of training, to produce great Italian pizza with incredible consistency on the product.”

veggietales Asparagus originated in the Eastern Mediterranean and was a favourite of the Greeks and Romans who used it as a medicine. In parts of Europe, Turkey, Africa, the Middle East and Asia, varieties of asparagus grow wild.

In some countries, people prefer to eat white asparagus (it stays white because it is grown covered in soil), but New Zealanders like it green. Purple asparagus is increasingly available in New Zealand.

What to look for

Choose straight firm green stems.

Insist on fresh, clean product with trimmed ends and a minimum of white butt. Fresh asparagus is ‘squeaky’ – when the spears are gently rubbed they squeak; old asparagus is rubbery and doesn’t squeak.

Availability

September, October, November, December. Supplies are sometimes available earlier or later depending on the season.

Store

Keep asparagus refrigerated with butt ends either wrapped in wet paper towels, stand up in a jar with 1-2 cm of water (like flowers in a vase), or wash, then refrigerate in plastic bags.

How to prepare

Snap or slice off tough ends. These ends can be used to flavour soups or stocks. Cooked asparagus should be tender but slightly crisp. For maximum flavour, don’t overcook. Asparagus for use in salads are generally blanched; however, if the asparagus is thin and fresh, it can be used raw. Purple asparagus is often eaten raw as it is sweeter and more tender than green.

To retain the purple colour, add a little lemon juice or vinegar when cooking and cook for a very short time using a method such as stir-frying.

Ways to eat

Lightly steam, stir-fry, microwave, boil, bake or barbecue asparagus.

Serve asparagus with hollandaise or aioli, or use in soups, quiches, pies, salads, stir-fries, or eat with fresh bread.

Roasted asparagus topped with walnuts, capers and lemons.

By food writer Kathy Preston

Cooking Methods

Boil, braise, char grill/barbecue, microwave, roast, steam, stir fry.

Nutrition

Asparagus is a good source of dietary fibre and folate, a source of niacin, thiamin, riboflavin, vitamin B6, vitamin C and vitamin K, and contains a significant dietary amount of potassium. Asparagus contains a range of phytonutrients, particularly from the phenolic and carotenoid groups.

Try these ideas:

• Fresh asparagus rolls – spread the bread with a lemon aioli • Chargrill asparagus served with a sesame oil • Fresh asparagus with coriander dip • Sliced asparagus added to pasta with rocket • Asparagus shaved lengthways and peas with a light mustard dressing • Spears topped with Mozzarella cheese and grilled • Asparagus and a poached egg on whole-grain toast • Risotto with sliced asparagus and pancetta • Asparagus, chopped red onions and feta salad • Asparagus and leek flan or asparagus slice • Asparagus gremolata as a topping for steamed green vegetables • Chargrilled asparagus with grilled meats and chicken • Asparagus with tomatoes and capsicum salad • Steamed asparagus with pan-fried fish or chicken breast 100C 0M 69Y 30K

0C 91M 87Y 0K

0C 34M 91Y 0K

0C 23M 23Y15K

76C 0M 91Y 0K

For more recipe ideas visit vegetables.co.nz.

PANTONE 341

PANTONE RED 032

PANTONE 137

PANTONE 4735

PANTONE 361

100C 94M 0Y 0K

0C 0M 0Y 100K

PANTONE 2735

BLACK

• Chargrilled fresh asparagus drizzled with NZ extra olive oil,

A NG US B E EF BURGER PATTIES PART COOKED

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• • • •

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To order, contact your distributor or Angel Bay rep or go to: www.angelbay.co.nz

PERFECT FOR SUMMER MENUS

October 2019

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posfeature

LEVELLING UP THE EXPERIENCE

THE PRICE OF PAYMENTS Fees for accepting credit card and contactless payment are increasingly causing concern for businesses around the country. As consumers move towards contactless payment as opposed to traditional eftpos cards, business owners are the ones feeling the weight of the fees involved.

Until recently, contactless debit cards were often bundled with other payment methods and charged the same as credit cards. Whereas eftpos transactions are almost entirely free for store owners, contactless can incur around 1.2 percent per charge—slightly lower than the 1.6 to two percent for credit cards. When compared to Australia and the UK, New Zealand’s charges are significantly higher. In the UK, a credit card fee is usually around 0.5 percent, while contactless payment costs just 0.2 percent. In Australia, the credit card fee is approximately 0.8 percent on average, while the contactless sits around 0.6 percent.

Plans are said to be in the making,

The accepted definition of hospitality is “the friendly reception and entertainment of guests”. Extraorder believe that this has often been lost as staff are too busy order taking and processing payments.

People confuse hospitality with order taking, but hospitality is more about how you communicate and make people feel welcome. The introduction of technology such as the Extraorder app can replace the traditional printed menu allowing guests to view and order via their mobile devices. This will enhance the level of guest satisfaction in many ways with great features, such as: • No staff errors in order taking.

• Allow the staff more time to answer questions and interact with guests.

• Allow guests to split bills and pay at the table without having to queue at the register.

• Allow staff to be more efficient in clearing tables and delivering orders without the distraction of entering orders and taking payments.

• The ability for guests to order with some Kiwi banks opting to lower its rates on the contactless cards, but results from this change will be uncertain until adequate time has passed to analyse.

“Here eftpos payments make up

Take your Point of Sale System to the next level.

Online ordering, accounting software, property management, handheld ordering and more.

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To optimise your POS and solution of tools, we integrate with other products to enable you and your business to have the absolute best.

additional food and drinks direct to the kitchen and bar should the staff be too busy to come to your table.

The use of the Extraorder app is about combining technology and people, as hospitality is about human interaction. This allows staff more time to concentrate on hosting and guest experience.

The traditional printed menu and all the restraints that come with it should become a thing of the past as modern technology, such as the Extraorder app, allow for a hassle-free ordering and payment experience.

The operator also has a lot of things to juggle in order for the guest to feel they have received a great hospitality experience—especially in today’s heavily regulated environment, where losing a liquor licence can be a lot easier than obtaining one. That is where Extraorder comes into its own as a tool to assist, and not replace, staff in the provision of a great experience.

Several features have been built into the app to assist the operator with their host responsibility. These being:

around two-thirds of card payments,” said Roger Beaumont, New Zealand Bankers’ Association chief executive.

“They make up around half the value of card payments. Merchants need to make a decision about what’s right for

• Time constraints that can be set with alcoholic items on the menu to ensure licencing hours are not accidentally breached by staff.

• Alcohol tracking feature which monitors the amount of alcohol purchased at each table and provides the bar staff with an alert to check for intoxication.

• “Angela Function”. This has become a common way for guests to alert staff that they may need assistance by asking for “Angela”.

The Extraorder app has a special built-in feature that allows a guest to select and flashes an alert at the bar who can then send a staff member to assist that person and see them safely into a taxi or provide what assistance the guest feels they need to get safely away.

All of the guest and host responsibility features provided by the app, therefore, allow for a greatly enhanced hospitality experience.

For more information, contact Greg Harrison at greg@extraorder.app, or phone 0800 002892. their business, considering both value and cost.” Beaumont said that the merchants who had adopted contactless payment options had generally shown a more substantial growth than their counterparts who had not.

posfeature

INSIDER INSIGHT

MOVING FORWARD WITH MENUMATE Menumate has had its biggest test in its last 15 years of servicing the hospitality industry in New Zealand, but where does it leave them and where are they going? With a change of leadership and two very competent backers from the software industry, Menumate is ready to spring forward and bring its point of sale software into the 21st Century. The staff behind Menumate have been working with a new development team, based in Christchurch, to improve its core POS functionality and introduce features that will give the most to end-users before making steps towards the cloud.

The always improving cloud space is the fastest growing area for development in the software industry, and with increasing demand in the hospitality industry, Menumate knows that not every owner/operator/ manager can be at their POS all the time to check sales, reach their

customers and run their business.

While Menumate’s POS is based on-premise, it can offer the best of both worlds—stability from an onsite based core, and also the advantages of being part of the cloud, one of them being integrations. Integrations are becoming more and more important to POS users and being part of the cloud opens opportunities to link with Menumate’s clients’ favourite thirdparty providers. This takes the POS system from just servicing orders and payments for your customers in-store, to expanding customer reach through customer ordering and accessing booking information through the POS or saving time by sending sales data to your account system. The Menumate team is excited to bring these changes and a fresh face to POS users over the coming months. For more information contact Cameron Arney at Cameron@menumate.com.

“The most important aspect of a good point of sales system is simplicity,” said Jonny McKenzie, founder of posBoss. “It should be quick and easy for your team to capture sales with minimal errors; providing them more time to spend on customer service.”

What posBoss offers its client is an insider insight. Everyone who works at posBoss has worked in hospitality. As a company, they understand the challenges owners and staff face in hospitality operations, and they work to find solutions to these exact problems.

“We pride ourselves on making our customers feel in control of their business. Taking only hours to get set up and running, posBoss is not about labouriously reading tech manuals or days spent training your staff. We make sure that when we build new functionality, it comes without the technical language.” posBoss ensure that their customers can remain focussed on what is important to their businesses, improving sales and fostering relationships with their customers.

Investing in a sound POS system is about making sure that the business is running seamlessly.

“A good POS system should pay itself back in the opening

month by helping you process transactions quickly, provide effective communication between front of house and kitchen teams, up-sell, hit targets, and save hours of administrative headaches.”

Selecting a POS system that suits a business’ needs will save the owner plenty of time and money.

Selecting the right technology will lead to a smooth-running operation; a business owner opens up the opportunity for improved sales and high employee morale.

The POS system of the future is one that can harness flexibility.

With tech changes in payment and mobile/online ordering, along with customer demands to know more about produce, legacy systems will struggle to stay relevant due to the foundations they have been built on. To keep relative, they will require expensive software and hardware updates matched with ugly long-term contracts. “Our goal at posBoss is to support a healthy, thriving hospitality industry. We want to see our restaurateurs grow and reach their goals; helping them by being reliable, simple and supportive POS buddy on their journey. As posBoss, we are here for hospo.”

EXTRAORDER APP & ORDER SYSTEM Improve your profitability and guest satisfaction

No need for printed menu’s. Allowing guests to order using their own device.

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Manage margins better with easy to use pricing system.

• Flexible menu design system.

• SaaS, so no installation required.

• Allow guests to split and pay bills on their own device at the table.

• Order management system allowing updates of what stage an order is at.

• Host responsibility features including alcohol tracking.

• Display menus in multiple languages.

NO term contracts or monthly subscription fees.

Use the system as much or little as you need.

NO setup fees!

NO outlay, so no risk, you are in control.

Support available.

Contact us on 0800 002 892 Extraorder.co.nz Join via the Restaurant Association and get a 25% discount on our standard plan.

October 2019

27

foodtrucks The Auckland Food Truck Collective is an encompassing collective that gets like-minded people together for the love of all things food truck related. ounded by Tim van der Werff and Maggie Gray, the collective was initially the result of lack of business for their own food trucks during the winter months. Through an event in September of 2016, they were encouraged to continue organising collaborative events so that the word on food trucks could spread. Since then, food truck-related events have grown to include Food Truck Fridays in Britomart, the monthly Te Atatu Night Markets which support not only food vendors, but artisan craft stalls and businesses, as well as an exciting lineup of events scheduled for summer.

“Our mission is not to just create events, but to

create experiences and bring communities together who share a love for great food,” said Gray.

One of the Food Truck Collective’s main objectives is sustainability. Gray said that food trucks looking to get involved in the collective must share their vision to reduce waste as much as possible. They work closely with We Compost for all of the events to make sure that waste is disposed of correctly. Another reason that Gray and van der Werff enjoy running the collective is that they understand firsthand the difficulties involved in running a small business—any chance to help others through their small business journey is one they cherish.

BROTISSERIE

Jaron Archer is a tradie by nature but finds an unparalleled peace in the kitchen. Since the start of the year, Brotisserie has been in operation.

“I was always going to do rotisserie chicken,” said Archer. “Luckily, I found a business for sale in Christchurch and contacted the owner asking to buy one of his trailers. It already had the rotisserie in the trailer. With the help of friends, I repaired and painted it, help that I pay off in chicken, now.” Although Brotisserie’s main outlet is rotisserie chicken, they also do pork and bacon occasionally, as well as roast vegetables and fresh salads. Brotisserie’s chicken is organic and free-range and is bought from Bostock Brothers. Its pork is supplied by Woody’s

TIM VAN DER WERFF AND MAGGIE GRAY

Farm, another leader in ethical and free-range farming.

Currently, Archer has a small team of regular part-time workers that help him out. As food truck hours vary, he said that it can be hard to find regular hours for staff sometimes. “But I’ve made some fast friends, and it’s working well; my partner Ruth does a lot of work behind the scenes, as well, and my daughter Iris loves coming to help on the truck at the markets.”

“I run a food truck because I love cooking for people, and I love it when people enjoy what I have made.” “I definitely don’t want to start a restaurant,” joked Archer, “the food truck life is for me.”

CAPTAIN CRÊPES Ronan Guilloux of Captain Crêpes used to be an engineer. After two years as an engineer, he quit his job and decided to follow his passion for cooking.

“When I moved to New Zealand, I took it as a chance to experiment being my own boss and a crêpes-based food truck seemed like a good idea,” said Guilloux. Now, he runs not only a food truck but a bricks-and-mortar café centred around the French pastry, too.

Guilloux believes that the flexibility of his products helps to create a unique point of difference. Selling both sweet crêpes and galettes, a savoury, buck-wheat version of a crêpe, he can alter the ingredients per the customers’ request. With its range, he could cater to almost any customer, at nearly any time of the day.

As the product offers flexibility, so too does the food truck itself. “With a food truck, you can go where the crowd is. With a bricks-and-mortar place, you can just do your best to drive people in.” Being a man with a finger in both pies, Guilloux said that ultimately he would like to be able to get the best out of both the food truck and the bricks-andmortar store.

The food truck life suits Guilloux because he can be his own boss. “I may not have to answer to a superior, but it places me at the ‘responsibility frontline’, including hiring and managing staff, and it isn’t always easy.”

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THE LUCKY TACO

Sarah and Otis Frizzell fell in love with the food truck concept in 2011. The pair took a leap of faith and opened The Lucky Taco shortly after a foodinspired tasting-trip around Mexico.

The Frizzell’s food truck is called Lucky, and they specialise in tacos. In addition to a range of taco

flavours, they recreate and sell their own version of Mexican horchata, a cinnamon-infused rice milk.

They also make and sell their own range of hot sauce, chilli salts, pickles, and taco meal kits.

Having been in operation for seven years now, The Lucky Taco has undoubtedly grown and developed. “We used to do markets, events and lots of public trading,” said Frizzell. “You name it; we were there. But these days it’s mostly private catering.”

Although it hasn’t always been smooth sailing, Frizzell said that the food truck lifestyle has suited them ideally, and given them extra time to do more things they love.

Furthermore, the food truck community, that Frizzell affectionately labelled as ‘#truckbuddies’, connect and support each other throughout the food scene. “We are both proud and humbled to be a part of this community.”

The Lucky Taco certainly has developed an uncanny ability to turn an empty concrete carpark into something a little magical.

foodtrucks THE JO BRO’S

Brody Jenkins and Josh Barlow met while working at The Grove, and joked about the idea of one day operating a food truck. Years later, over a couple of beers, the JoBros formed.

“We started a little later than we had hoped,” said Jenkins. “Around February of this year, where

we just missed the summer rush.” The JoBros specialises in building burgers as sustainably as possible. “We use fresh, local produce with an option for vegans and vegetarians alike.” But the headliner of their menu remains the ‘JoBros Original’ Jenkins quipped. “You’ll understand once

MIAM MIAM

you’ve tried it.” Given both Jenkin’s and Barlow’s extensive experience across some of New Zealand’s most notable restaurants, it’s safe to assume that customers’ burgers are in capable hands. “Our attention to detail, and following our tails and making sure that we’re working as sustainably as possible would be our main point of difference.”

Jenkins noted that the food truck industry is a lot more collaborative than one may see from the outside. “Most of us know each other through some form of second-degree connection, and the food markets definitely create that community vibe that I think has been missing for a long time in Auckland.”

“I think that most chefs have at some point had the dream of having a food truck. It’s the most affordable and viable option for most people, as well as offering the freedom of working for yourself and making all the decisions.”

URBAN ESCARGOT

Sebastien Barre’s background is not cooking with fire—it’s putting fires out. Coming from France, and having twenty years of firefighting experience, Barre perhaps would not have been able to foresee running Miam Miam, a food truck dedicated to making fresh, French-inspired sausages. “My children had a hankering for some French cuisine, a taste of home,” said Barre. “So I attempted to satisfy their taste buds with homemade sausage, a French baguette, fresh vegetables and a nicely seasoned sauce. From that, the idea of the French Hotdog was born.” Miam Miam comes from the initial reaction Barre’s kids had to his sandwich; ‘Miam Miam papa’ translates to ‘Yummy, dad’ in French.

Barre’s product stems from the idea that food is supposed to be tasty and healthy. “The whole creation is authentic and homemade. Original sausages without any nasty ingredients—just meat, French herbs, and an irresistible French accent.” This combination makes Miam Miam standout.

The food truck life is something that Barre has settled into nicely. Having the food truck has given Barre and his partner a chance to diversify their routine, meet new people, and create new tasting experiences. He noted that the food truck experience is better than being stuck in the back of a kitchen, as he loves being in direct contact with the customers.

“Through understanding our customers, we get more ideas, and can be more creative.”

Nico Fini of Urban Escargot has been in the food truck business for around 23 years.

Originally from France, where he worked as a head chef, Fini arrived in New Zealand 26 years ago. Fini’s food truck initially sold lamb shanks and, of course, escargot. With these two products, Fini’s truck stood out from the rest. But his menu changed over the years, adapting to the dynamic food truck environment. Some of Fini’s biggest sellers include a pork belly burger with pomegranate salsa and aioli, as well as a beef fillet with bearnaise sauce and caramelised zucchini.

Fini’s menus now largely depend on the sort of gig he is attending.

Having spent many years in restaurants, it was interesting to hear Fini talk about the pros and cons of running a food truck. “It’s a hard business, running a restaurant—I admire those people. You are dependent on your team, and you need to be everywhere.

A food truck is a good place to be. It’s a nice lifestyle, and once you get the system going, and don’t try to franchise or go too big, it’s easier.” “I live in the most beautiful place in the world, and I have a good wee business, so I am happy. But I’ll keep going because I love what I’m doing.”

THE PIE PIPER

Danielle and Suzanne Butler were determined to introduce Kiwis to American-style dessert pies. From this enthusiasm, The Pie Piper was created in early 2014, initially a small market stall at the Howick Village Saturday market, to now, where Auckland’s dessert pie needs are finally satisfied. The team still focuses on North American-styled desserts but has expanded to pies, cakes, cookies, and candies. All of their wares are handmade from Danielle’s family recipes, a tantalising range that consists of Apple pie,

Key Lime Pie, Coconut Cream, Banoffee, Nutella, Pecan and Rocky Road, to name a few. In addition, they have 24 unique flavoured gourmet doughnut flavours, including vegan options. “We were lucky to be a part of the initial charge of Auckland’s food truck scene back in 2014,” said Danielle. “It’s a challenging way of making a living, and you really have to love it to stay in it as there are so many unpredictable ups and downs. “It’s a great high when you get it right, but it’s hard not to take it personally when you miss.”

“We hope that people recognise that the food truck and market scene are made up of solo entrepreneurs, who rely heavily on local customer support. We need to foster these creative cooks and chefs as they make up the colour of our city and really challenge our thinking about food.”

October 2019

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grape to glass

A JACK CORNES

Sacred Hill Winemaker Sacred Hill’s winemaker Jack Cornes has grown up around wine. He remembers family dinners where his grandfather would proudly say, “My boy, the best wine for a rib roast is a robust French Claret”, before pouring Cornes a small glass.

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fter completing formal training at the Eastern Institute of Technology, Cornes fully realised his passion for the wine industry. Seventeen vintages later, he has never looked back.

Sacred Hill has recently released a new range of Single Vineyard wines including a Hawke’s Bay Chardonnay, a Hawke’s Bay Syrah, and a Marlborough Pinot Noir. For the Single Vineyard wines, a small batch of special parcels of fruit are chosen that show uniqueness in the vineyard and then sing in the winery. These are usually selected for their natural expression of the land, rich texture and unique flavour profile. Cornes said that the citrus aromas, flavour, and juicy texture are all hallmarks of the Chardonnay vineyard.

“The Syrah vineyard is influenced by the roasted river stones of the Gimblett Gravels and delicious liquorice spices of the vineyard,” continued Cornes.

“And the Pinot has all the earthy and savoury pinosity of both the variety and vineyard.”

“The subtleties of a single vineyard wine come down to the natural expression, harmony and balance. The art is not to force the wine; you need to have a steely resolve to hold course and be confident in decisions to let the wine speak for itself as much as possible.” Another philosophy that Cornes said is critical is having a harmonious relationship between the vineyard and the environment. He said this would bring the winery quality wine, that would stand the test of time.

Cornes noted that at Sacred Hill they’ve been reverting to older, more traditional techniques of winemaking.

“Minimal input into the juice and wine, the vines are older and showing more character that we want to showcase. Our fantastic vintage staff embrace this and often sing while winemaking, which I’m sure makes the wines sing, as well.”

In particular, Cornes has been enjoying the interesting Syrah that has been coming out of the Hawke’s Bay throughout the winter months but said he is looking forward to more aromatics, like Albariño, as the team progresses into spring and summer.

Winemakers throughout New Zealand’s wine industry are so often said to be collaborative, Cornes agreed; “We help each other to achieve, we problem-solve together, and we work together to help the industry as a whole.”

He also said that it is getting hard to ignore the prevalence of climate change, noting its consistent effect on the growing season and harvest. Something that Cornes hopes to work on for the future is enhancing the resilience of the vineyard so that it may cope with the climatic changes that are coming.

“We always work to be as sustainable as possible, as well,” Cornes highlighted. “We look to decrease water use, decrease plastic waste, and decrease power consumption. In the future, solar technology will be focussed on, too.”

For all his experience, Cornes had a refreshingly simple way to drink wine. “Enjoy it. People don’t need to explain why they enjoy wine, just sit back and love the moment.”

top drops

MONTANA NEW ZEALAND COLLECTION Montana has released a new premium collection of wines that of what it means to be a kiwi, and celebrates Montana’s place within showcases its rich history in New Zealand with a relatable sense of New Zealand culture,” she said. The Montana New Zealand Collection humour. The Montana New Zealand Collection uses quirky iconography includes four classic New Zealand varietals that bring the quintessential and motifs to illustrate the unique, inventive and most-cherished parts flavours of New Zealand’s most famed wines to life; a Crisp and Zingy of Kiwi culture, celebrating the brand’s long history of industry-leading Sauvignon Blanc, Delicate and Fruity Rosé and Smooth and Velvety winemaking. Montana winemaker, Laura-Kate Morgan said Montana Pinot Noir from Marlborough and a Big and Buttery Chardonnay had been loved and shared by New Zealanders since the 1940s, and from Gisborne. “From the delicious citrus and herbaceous notes of the New Zealand Collection brings to life key symbols of Kiwiana that Marlborough Sauvignon Blanc to a classic Gisborne Chardonnay as big make Montana proud to be Kiwi. “From the pioneers to millennials, the and buttery as we could get it – each of the wines in the New Zealand timeless taste of our wines have been enjoyed by New Zealanders for Collection reflect characteristics synonymous with New Zealand’s key generations. We’re proud to release a collection that captures the spirit winegrowing regions,” said Morgan.

2017 BABICH HAWKE’S BAY CHARDONNAY Specially selected from Babich’s two estate-owned Hawke’s Bay vineyards, this unoaked Chardonnay offers a creamy palate with melon and peach flavours, without the intrusion of oak. It has a clean, dry finish.

Parcels of specially selected fruit from Babich’s Hawke’s Bay vineyards were pressed into stainless steel tanks and cool fermented. Several yeast strains were employed to express different characters within the wine. The separate parcels were combined and lightly fined prior to bottling.

2018 BABICH MARLBOROUGH PINOT NOIR ROSÉ This single-vineyard wine displays the typical attributes of a well-crafted, traditionally made rosé – aromatic, with a soft creamy palate and a refreshing finish.

After crushing and a short time on skins (to extract the delicate pink hue found in the wine), the grapes were pressed and the juice inoculated. Fermentation of this rosé took place at low temperatures to retain the fruity appeal of the style. The wine spent time on lees with periodic stirring to increase weight and volume, then lightly fined and bottled.

THE LAST SHEPHERD SYRAH The Last Shepherd Syrah celebrates the sunny Hawke’s Bay region. Its stony soils in the southwestern corner of the Heretaunga plains provides richly flavoured fruit paired with a timeless history. Handcrafted from the finest syrah grapes, this aromatic wine reveals flavours of boysenberry and plum with wellintegrated oak influence. Jessica Bell, Pernod Ricard wine brand ambassador said, “Hawke’s Bay has a deep-rooted history in producing distinctive, complex and aromatic wines of excellent quality and The Last Shepherd Syrah is a fine example of this.”

2018 BABICH BLACK LABEL MARLBOROUGH SAUVIGNON BLANC The Black Label Sauvignon Blanc has been developed to complement food. This wine is blended from vineyards that display the pungent and crisp characteristics that set Marlborough sourced fruit apart. After harvest, the grapes were quickly crushed and pressed into stainless steel tanks, where most of the juice was fermented at a range of temperatures to capture the intense varietal flavours. A small portion of the juice was fermented in old oak barriques to contribute to the weight and complexity of the wine.

2018 BABICH BLACK LABEL MARLBOROUGH PINOT NOIR The Black Label Pinot Noir is 100 percent estate-grown and has been developed to complement food. It is a dark fruited and spicy wine with great persistence. The grapes were crushed to open-top vats and fermented with the frequent plunging of the cap. The wine was left on skins after ferment to assist integration then moved to 225-litre oak barrels, (25 percent new), to undergo malolactic fermentation and mature for seven months. After that, the wine was blended, lightly fined and bottled.

MISSION BARRIQUE RESERVE CHARDONNAY Mission Estate’s Barrique Reserve Chardonnay is rich and elegant. With toasty stone fruit aromatics, tropical fruit and flinty notes, it offers lovely complexities and texture.

Some portions of handpicked fruit were whole bunched pressed and went straight to barrel for fermentation. The grapes were all lightly pressed to ensure the delicate flavours were preserved and the wine further aged in barrel on yeast lees for ten months to provide optimum oak integration and complexity.

October 2019

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